I found this recipe 3 years ago and after making it at least a dozen times since, it has proved to be my favorite, hands down.  I’ve tried out numerous chili recipes over the years, but this one just seems to keep making it back into our regular rotation.  It has just the right flavor, seasonings, consistency… everything is just spot on.

Favorite Turkey Chili from Simplified Feast 1.jpg

A harmonious combination of spices is key to a good chili, otherwise, you’re just eating a pot of cooked ground turkey with crushed tomatoes.  Doesn’t that sound appetizing.

Favorite Turkey Chili from Simplified Feast 2.jpg

Every time I go to make this chili, I have a terrible feeling that I’ve misplaced the paper recipe from the last time.  Now, I fear not, as it has been posted on the Internet… where everything ever written stays forever!

My Favorite Turkey Chili with Kidney Beans

Recipe adapted from AllRecipes.com (August 2013)

Yield: About 8 servings

 

Ingredients:

  • 2 tsp. olive oil
  • 1 lb. ground turkey
  • 1 onion, chopped
  • 1/2 c. green bell pepper , diced (optional)
  • 1 tbs. tomato paste (optional)
  • 1 tbs. garlic, minced
  • 1 tbs. chili powder
  • 1/2 tsp. paprika
  • 1/2 tsp. dried oregano
  • 1/2 tsp. ground cayenne pepper
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 1/2 c. water
  • 1 (28 oz.) can crushed tomatoes
  • 1 (16 oz.) can kidney beans; drained, rinsed and partially mashed

Method:

  1. Heat the oil in a large pot over medium heat.  Place turkey in pot and cook until evenly browned.  Stir in onion and bell peppers (if using), cook until tender.  Add garlic, stir until just fragrant.  Add tomato paste (if using) and stir.
  2. Add spices (chili powder through black pepper) to browned turkey and stir until well-coated.  Add water, tomatoes and kidney beans.
  3. Bring to a boil.  Reduce heat to low, cover and simmer for 30 minutes, stirring occasionally.  Add more water if necessary.
  4. Serve in bowls with shredded cheddar cheese, sour cream and diced avocado on top.  We like ours with Fritos corn chips at the bottom of the bowl, before ladling chili on top (similar to a Frito pie).

Enjoy!

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Slow Cooker Adobo Chicken

February 26, 2015

I made this adobo chicken a few weeks ago and I’ve been dreaming about it ever since.  We ate tostadas for 3 consecutive days, most times for lunch and dinner.  It was delicious and I highly recommend this recipe to you and your Mexican food-loving family.

Tender pulled chicken, slow cooked in a spicy adobo sauce.  The chicken can be used as filling for tostadas, enchiladas, quesadillas, nachos, served over rice with roasted veggies… It’s versatile and the options are endless.  Go for it!

Slow Cooker Adobo Chicken from Simplified Feast 9

Slow Cooker Adobo Chicken from Simplified Feast 1

Slow Cooker Adobo Chicken from Simplified Feast 2

Slow Cooker Adobo Chicken from Simplified Feast 3

Slow Cooker Adobo Chicken from Simplified Feast 4

Slow Cooker Adobo Chicken from Simplified Feast 5

Slow Cooker Adobo Chicken from Simplified Feast 6

Slow Cooker Adobo Chicken from Simplified Feast 8

Slow Cooker Adobo Chicken

To print this recipe, click here: Slow Cooker Adobo Chicken from Simplified Feast

Recipe from Le Crème de la Crumb

Yield: 8 or more servings

Ingredients:

  • 4 large boneless, skinless chicken breasts
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons cumin
  • 1 teaspoon packed brown sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon apple cider vinegar
  • 4 chipotle peppers in adobo sauce, roughly chopped (use only 2 peppers for a milder spice)
  • 4 tablespoons adobo sauce (approximately)
  • 1 (15-oz.) can tomato sauce

 

Method:

In a medium bowl, stir together all ingredients, except chicken. Place chicken breasts in slow cooker and pour the tomato mixture on top. Carefully stir so that sauce covers the chicken evenly.

Cover and cook on low for 6-8 hours or on high for 4 hours.

45 minutes before serving, use two forks to shred chicken. Stir the chicken in the sauces inside the slow cooker. Cover and cook on low for another 30 minutes. Chicken can be used as filling for tostadas, enchiladas, quesadillas, nachos, served over rice, etc.

Enjoy!

In perusing recipes for a beef marinade for grilled kebabs, I wanted something a little different tasting, but not using ingredients too far from my culinary comfort zone.  After reading lot of reviews and ingredient lists, I stumbled upon Alton Brown’s recipe for Spicy Beef Kebabs.  They turned out to be DELICIOUS, but not as spicy as the name suggests.

Over all, Alton’s blend of spices, garlic, vinegar, and olive oil makes a pretty tasty marinade that would work well for both beef and chicken.

Spicy Beef Kebabs from Simplified Feast 1

Minced garlic, smoked paprika, ground cumin, ground turmeric, kosher salt, and ground black pepper are added to a bowl.

I forget how vividly yellow/orange turmeric is.  Did you know it can be used a natural dye?  A few years ago, I dyed shirts and it worked perfectly, but was a little messy.  This would be a fun thing to try:  Natural Turmeric-Dyed Tablecloth

Spicy Beef Kebabs from Simplified Feast 2

The spices are then whisked with red wine vinegar.  Next, while whisking constantly, a slow stream of olive oil is added.  Now, we have a vinaigrette/emulsion/amazing marinade for our cubed beef sirloin.

Spicy Beef Kebabs from Simplified Feast 3

The beef is tossed in the marinade, covered, and left in the refrigerator for a few hours so that magic can happen.

Spicy Beef Kebabs from Simplified Feast 4

After beef has marinated, the cubes are threaded onto skewers while the grill heats to medium-high.  If you’re using wooden skewers, don’t forget to soak them in water for at least an hour or two… otherwise, you’ll have a burnt catastrophe on your hands.  I think metal skewers are best.

Grill kebabs for 2-3 minutes per side, 8-10 minutes total.

Spicy Beef Kebabs from Simplified Feast 5

I made some simple grilled vegetables, too.  There’s no real rhyme or reason for these veggies, what ever you feel like having, chop it up and throw it in!

I used a zucchini, yellow squash, small onion, green bell pepper, and a Japanese eggplant.  I think about the size of a veggie that would fit nicely on a fork and chop everything the same.  Mix veggies with chopped, fresh herbs, minced garlic, olive oil, salt and pepper.  Add mixture to a preheated, round grill skillet/basket that has been sprayed with non-stick cooking spray.  Stir occasionally and cook until tender and slightly charred on edges, 15-20 minutes.

Spicy Beef Kebabs from Simplified Feast 6

Remove kebabs from the grill and cover with foil.  Let them rest 2-3 minutes before serving.  The beef and veggies pair great with cooked couscous, brown rice, or roasted potatoes… and a cold beer!

 

Spicy Beef Kebabs with Grilled Veggies

Recipe slightly adapted from Alton Brown, Good Eats 2005
Yields:  2 servings, 4 skewers
 

Ingredients:

1 1/2 lbs. boneless beef sirloin
2 cloves garlic, minced
1 teaspoon smoked paprika
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup red wine vinegar
1/4 cup olive oil

 

Method:

Cut the beef into 1 1/2 to 1 3/4-inch cubes and set aside.

In a medium bowl, combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar.  While whisking constantly, drizzle in the olive oil.  Whisk to combine.

Add beef cubes to marinade bowl and toss to coat.  Cover bowl with plastic wrap and place in the refrigerator and allow to marinate for 2 to 4 hours.

Preheat the grill to medium-high heat.  Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat.  Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium).  Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.

Enjoy!

It’s August and tomatoes are everywhere; in stores, at Farmers Markets, and in particular, on my counter tops from the garden.  We have two types of cherry tomato plants that are producing beautiful and juicy fruits everyday.  The bowls on the counter finally over-flowed, so I decided to make a simple roasted tomato sauce.

7 ingredients, 1 hour, and a 325 degree oven.

Roasted Cherry Tomato Sauce from Simplified Feast 1

Fresh chopped basil, olive oil, garlic, brown sugar, kosher salt, balsamic vinegar, and of course…. Cherry tomatoes.

Roasted Cherry Tomato Sauce from Simplified Feast 2

My basil is abundant, too.  So fragrant, delicate, and beautifully green.

Roasted Cherry Tomato Sauce from Simplified Feast 3

Most of the tomatoes I used were Sun Golds and a few other types, for which I do not know the names of.  Any combination will work.

Roasted Cherry Tomato Sauce from Simplified Feast 4

All ingredients are mixed together in a dutch oven and roasted.  Mine were in the oven for about an hour and 15 minutes.

Roasted Cherry Tomato Sauce from Simplified Feast 5

This sauce is not a typical tomato sauce, as it’s more of a thick olive oil base with tomato skins than a smooth red sauce.

Roasted Cherry Tomato Sauce from Simplified Feast 6

Summertime in a bowl!  It’s sweet and bursting with flavor.

Roasted Cherry Tomato Sauce from Simplified Feast 7

I paired my sauce with al dente spaghetti, but you could also eat it with slices of fresh, crusty bread.

 

Roasted Cherry Tomato Sauce

Recipe slightly adapted from Martha Stewart Living
Yields:  1 1/2 – 2 cups
 

Ingredients:

1 pound, 6 ounces cherry tomatoes

3 cloves garlic, smashed

1/2 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon fresh basil, chopped

2 teaspoons packed light-brown sugar

1 teaspoon coarse salt

 

Method:

Preheat oven to 325 degrees F.  Mix together tomatoes and garlic in a dutch oven or nonreactive 9-by-13-inch baking dish. Whisk together oil, vinegar, basil, brown sugar, and salt in a bowl.  Drizzle over tomato mixture.

Bake until tomatoes are softened and caramelized, about 1 hour.  Serve warm or at room temperature.  Sauce can be stored in refrigerator up to 5 days; let cool before storing.

Enjoy!

Here’s a full disclosure to this post:  This recipe will require a charcoal grill, 3-4 hours of your day, and patience.  Also, I am not exactly a rib connoisseur, but they turned out delicious, mouth-watering, tender, flavorful… and any other adjectives you’d like to throw in there.

My fiancé and I recently acquired a brand spankin’ new Weber grill from the most generous and loving human in the world (HI DAD!).  We’re always up for trying new recipes and ways to cook food, so on Memorial Day we thought we’d take a stab at baby back ribs on the charcoal grill.  MUCH SUCCESS, I TELL YOU!

Classic Baby Back Ribs from Simplified Feast 1

For this recipe, we begin with a flavor-packed dry rub for the ribs; kosher salt, paprika, garlic powder, chili powder, ground black pepper, and ground cumin.

Classic Baby Back Ribs from Simplified Feast 2

Looks like we’re off to a good start, right?  There’s some prep. that must be done to the ribs before you can cover them with the dry rub.  See recipe below.  It involves removing a membrane, which I gave this task to said fiancé for tackling while I got the grill ready.

Stir together the spices and cover the ribs evenly.  This step is best tag-teamed… one rib-rubber and one mixture-pourer-onner.  Technical words here.

One item you’ll also need, a Rib and Roast Holder.  Just flip the holder over and stack your ribs upright on a baking sheet.  Let them stand at room temperature for about 30 minutes.

Classic Baby Back Ribs from Simplified Feast 3

Next step, the glorious charcoal grill.  We’ll be cooking over indirect low heat, which basically means that the coals are banked on one side and meat is placed over a drip pan with warm water on the other side.  I’ve been taught to cover the drip pan with foil so you can reuse it for 10 years (thanks again, dad).

See the recipe below for more detailed instructions on the grill set-up.  You’ll need a Chimney Starter and Charcoal Rails too… the rails of which I have, but forgot to use.  Don’t judge.

Classic Baby Back Ribs from Simplified Feast 4

We cannot forget the hickory wood chunks, which should be soaked in water.  I used 5 chunks, a few bigger and a few smaller.  Flavor town, here we come!

Classic Baby Back Ribs from Simplified Feast 5

Here are the ribs after only an hour.  Beautiful, but not quite done yet.

Classic Baby Back Ribs from Simplified Feast 6

While the ribs are cooking for that first hour, the barbecue and mop sauces are made on the stovetop inside.

The above photo is for the homemade BBQ sauce.  It a little thinner than what you would buy in the grocery store and SO much more flavorful.

Classic Baby Back Ribs from Simplified Feast 7

This one is for the mop sauce.  You can buy a real basting mop, or just carefully drizzle the sauce over the ribs at the one hour and two hour marks.

Of course, during the cooking time it began to rain profusely, but we finished like pros with an umbrella in one hand and a beer in the other.

Classic Baby Back Ribs from Simplified Feast 8

After more basting, adding more coals/wood chunks, and meat rotating… You end with beautifully cooked ribs while surrounded by the sweet, sweet aroma of smoked meat.

Classic Baby Back Ribs from Simplified Feast 9

Bring the ribs inside to rest under aluminum foil for 10 to 15 minutes before diving in.  Serve with the homemade BBQ sauce on top and on the side.

Tomorrow (hopefully), I’ll post a recipe for using up some of the leftover rib meat on a pizza… that is, if you have any leftovers to spare.  Happy grilling, folks!

 

Classic Baby Back Ribs

To print this recipe, click here for the PDF version
Recipe from Weber.com
Yield: 4-6 servings
 

Ingredients:

 

RUB

2 tablespoons kosher salt

2 tablespoons paprika

4 teaspoons granulated garlic

4 teaspoons pure chili powder

2 teaspoons ground black pepper

1 teaspoon ground cumin

 

4 racks baby back ribs, each about 2 pounds

 

BARBECUE SAUCE

¾ cup apple juice

½ cup ketchup

3 tablespoons cider vinegar

2 teaspoons soy sauce

1 teaspoon Worcestershire sauce

1 teaspoon molasses

½ teaspoon pure chili powder

½ teaspoon granulated garlic

¼ teaspoon ground black pepper

 

 

MOP

1 cup apple juice

3 tablespoons cider vinegar

2 tablespoons unsalted butter

2 tablespoons barbecue sauce (from above)

 

Method:

In a small bowl mix the rub ingredients.

 

Using a dull knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner of it with a paper towel and pull it off. Season the ribs all over, putting more of the rub on the meaty sides than the bone sides. Arrange the ribs in a rib rack, with all the ribs facing the same direction. Allow the ribs to stand at room temperature for about 30 minutes, or until the surface looks moist, before grilling.

 

Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-third of the charcoal grate. Place a large disposable drip pan on the empty side of the charcoal grate. Fill the pan about halfway with warm water. Let the coals burn down to low heat (250° to 300°F). Leave all the vents open.

 

When the fire has burned down to low heat, add two hickory wood chunks to the charcoal. Put the cooking grate in place. Place the rib rack over indirect low heat (over the drip pan) as far from the coals as possible, with the bone sides facing toward the charcoal. Close the lid. Close the top vent about halfway. Let the ribs cook and smoke for 1 hour. During that time, maintain the temperature between 250° to 300°F by opening and closing the top vents. Meanwhile, make the sauce and the mop.

 

In a small saucepan mix the barbecue sauce ingredients. Simmer for a few minutes over medium heat, and then remove the saucepan from the heat.

 

In another small saucepan mix the mop ingredients. Simmer for a few minutes over medium heat to melt the butter, and then remove the saucepan from the heat.

 

After the first hour of cooking, add 8 to 10 unlit charcoal briquettes and the remaining two wood chunks to the fire. At the same time, lightly baste the ribs with some mop. Leaving the lid off for a few minutes while you baste the ribs will help the new briquettes to light. Close the lid and cook for another hour. During that time, maintain the temperature of the grill between 250° to 300°F by opening and closing the top vents.

 

After 2 hours of cooking, add 8 to 10 unlit charcoal briquettes to the fire. Remove the ribs from the rib rack, spread them out on clean work area and baste them thoroughly with some mop. Put them back in the rib rack, again all facing the same direction, but this time turned over so that the ends facing down earlier now face up. Also position any ribs that appear to be cooking faster than others toward the back of the rib rack, farther from the charcoal. Let the ribs cook for a third hour. During that time, maintain the temperature between 250° to 300°F by opening and closing the top vents.

 

After 3 hours of cooking, check if any rack is ready to come off the grill. They are done when the meat has shrunk back from most of the bones by ¼ inch or more. When you lift a rack by picking up one end with tongs, the rack should bend in the middle and the meat should tear easily. If the meat does not tear easily, continue to cook the ribs. The total cooking time could be anywhere between 3 to 4 hours. Not all racks will cook in same amount of time. Lightly brush the cooked ribs with some sauce and, if desired for crispiness, cook them over direct heat for a few minutes. Transfer to a sheet pan and tightly cover with aluminum foil. Let rest for 10 to 15 minutes before serving. Serve warm with the remaining sauce on the side.

 

Enjoy!

Sometimes, I get stuck in week-night dinner routines.  I find myself cooking the same meals repeatedly through-out the weeks in rotating orders.  That’s not to say it’s a bad thing, it just happens.

If you were to walk into my house, you’d find a plethora of cookbooks lined up on the shelf, their spines facing out arranged to match the colors of the rainbow.  Lots of pages have been given neon Post-It notes, but not yet cooked in my kitchen.  There is also an ever-changing stack of various food-themed magazines sitting on my coffee table.  Pages have been torn out and placed in another pile of “Mmm, that looks delicious, I’ll make that one day”.  I think I have a problem with piles and stacks, but that’s another subject entirely.

My point is, try something new.  Think of something familiar and make it new again.  In this case, I tried Uncle Ben’s Ready Rice, one pouch of the whole grain brown rice and one jasmine.  Microwave for 90 seconds and you’re ready to go.  I also introduced my taste buds to Sambal Oelek, a ground fresh chili paste.  It’s similar to the beloved Sriracha, but maybe a more straightforward chili taste and less sweet.  It can be used both as a cooking ingredient, like in this recipe, and a condiment.  But watch out… Sambal Oelek brings the heat!

Quick Fried Brown Rice with Shrimp and Snap Peas from Simplified Feast 1

It’s best to have all of your ingredients prepped and ready to go.  It’s the not-so-secret secret to a simple stir-fry or fried rice.  Well, that and a really hot skillet/wok.

Quick Fried Brown Rice with Shrimp and Snap Peas from Simplified Feast 2

For the veggies, I used half an onion, carrots, and sugar snap peas.  The great thing about fried rice, all the add-ins are completely optional and mostly interchangeable.  Substitute shrimp for tofu… sure.  Snap peas for broccoli… have at it.  You’re the boss.

Sambal Oelek

I found this post from Eat It, Atlanta pretty helpful.  The differences between chili sauces, Sriracha, Sambal Oelek, and Chili Garlic Sauce, are explained.  I think I’ll be experimenting with the chili garlic sauce next.  You can’t go wrong with a little garlic and some heat!

 

 

Quick Fried Brown Rice with Shrimp and Snap Peas

To print this recipe, click here for the PDF version
Slightly adapted from Cooking Light, June 2014
Yield:  4 servings
 

Ingredients:

1 (8.8-oz.) pouch precooked brown rice

1 (8.8-oz.) pouch jasmine rice

2 tbs. soy sauce, plus more for serving

1 1/2 tbs. sambal oelek

1 tbs. honey

2 tbs. oil, divided (peanut, canola, vegetable)

10-12 oz. medium uncooked shrimp, peeled and deveined

3 large eggs, lightly beaten

1/2 onion, finely chopped

1 large carrot, thinly sliced

2 c. sugar snap peas, diagonally sliced

1/3 c. unsalted, dry-roasted peanuts, roughly chopped

1/8 tsp. salt

3 garlic cloves, minced

 

Method:

Heat rice according to package directions.

Combine soy sauce, sambal oelek, and honey in a large bowl.  Combine 1 teaspoon oil and shrimp in a separate medium bowl; toss to coat.  Heat a wok or large skillet over high heat.  Add shrimp to pan, and stir-fry 2 minutes.  Add shrimp to soy sauce mixture; toss to coat shrimp and set aside.  Add 1 teaspoon oil to pan; swirl to coat.  Add eggs to pan; scramble for 45 seconds or until set.  Remove eggs from pan and set aside. 

Add 1 tablespoon oil to pan; swirl to coat.  Add cooked rice; stir-fry 4 minutes.  Add rice to cooked shrimp mixture and set aside.  Add remaining 1 teaspoon oil to pan; swirl to coat.  Add onion and carrots, stir-fry for 1 minute.  Next, add sugar snap peas, peanuts, salt, and garlic to pan; stir-fry for 2 minutes or until peanuts begin to brown.  Return shrimp and rice mixture and egg to pan, and cook for 2 minutes or until thoroughly heated.

Enjoy!

The birds are chirping and the grass is growing.  Prime grilling season is upon us, folks.  Let’s get to it!

Pieces of juicy chicken marinated in a tangy, smoky sauce… Grilled to perfection and finished with more sauce and a sprinkle of fresh cilantro.

Chicken Kebabs with Smoky Yogurt from Simplified Feast 8

Now that you’re (hopefully) drooling…

Chicken Kebabs with Smoky Yogurt from Simplified Feast 1

The sauce is simple.  It’s a strange combination of flavors that end up working pretty well together.  You’ll need plain Greek yogurt, oranges, olive oil, garlic, smoked paprika, and ground coriander.  Zest, measure, squeeze, and mix!

Chicken Kebabs with Smoky Yogurt from Simplified Feast 2

Zest those oranges into the yogurt.  Fragrant!

Chicken Kebabs with Smoky Yogurt from Simplified Feast 3

Please use a bigger bowl than I did… I ended up sloshing things everywhere after the orange juice was added.  Also, invest in a garlic press.  It will make your life so much easier in the kitchen.

Chicken Kebabs with Smoky Yogurt from Simplified Feast 4

Add 3 cubed chicken breasts to half of the sauce mixture in a resealable plastic bag.  Marinate for 15-30 minutes.

Chicken Kebabs with Smoky Yogurt from Simplified Feast 5

BEFORE adding the chicken to the sauce, make sure you reserve some for serving with the finished chicken.  Thank you to the smoked paprika and orange zest for that beautiful color.

Chicken Kebabs with Smoky Yogurt from Simplified Feast 6
Preheat grill (or grill pan) to medium high heat.  We’re using a gas grill now, but I long for the charcoal days again.

I grew up watching my Dad poke and prod the coals in his beloved Weber charcoal grill.  He has it down to a science and has taught me most of his secrets over the years.  Yes, gas is convenient, but nothing beats the flavor off of a charcoal grill.

Cook the chicken skewers for about 4-5 minutes on one side, flip, and continue cooking until chicken is cooked all the way through.

Chicken Kebabs with Smoky Yogurt from Simplified Feast 7

Remove chicken from grill and place on a platter.  Drizzle more sauce over skewers and garnish with chopped, fresh cilantro.  I served my chicken with Grilled Lemony Zucchini and Cilantro Lime Basmati Rice.  Recipes for those coming soon!

 

Chicken Skewers with Smoky Yogurt Sauce

To print this recipe, click here for the PDF version
Slightly adapted from Michael Symon’s 5 in 5: 5 Fresh Ingredients + 5 minutes = 120 Fantastic Dinners
Yield: 4 skewers, 3-4 servings

 

Ingredients:

 

1 (6 oz.) container Greek yogurt, plain

3 tbs. extra virgin olive oil

Grated zest and juice of 2 oranges

2 garlic cloves, pressed or finely minced

1 tbs. smoked paprika

1 tbs. coriander, ground

3 chicken breasts, 1-inch cubed

Kosher salt and freshly ground pepper

½ c. roughly chopped cilantro

 

Method:

In a medium bowl, whisk together the yogurt, olive oil, orange zest and juice, garlic, paprika, coriander, salt and pepper.  Set aside half of this dressing in a separate bowl to serve with the finished chicken. In a resalable plastic bag, toss chicken in reserved dressing until evenly coated.  Place in refrigerator and let marinate for 15-30 minutes.

Preheat a grill or grill pan to medium-high heat.

Thread chicken pieces evenly among 4 metal skewers.  If using wooden skewers, be sure to let them soak in salt water for at least 30 minutes to prevent burning.  Put the chicken skewers on the grill and cook for 4 minutes.  Flip the chicken and cook until meat is well caramelized, about 3 minutes.

Remove the chicken from the grill, put on a platter, and garnish with reserved sauce and cilantro.

Enjoy!